Emiliana Coyam (Certified Biodynamic) 2010
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Serve with roasted red meats, strong cheeses and pasta with spicy sauces. Also marries well with dried fruits.
Blend: 38% Syrah, 27% Carmenere, 21% Merlot, 12% Cabernet Sauvignon, 1% Petit Verdot, 1% Mourvedre
Professional Ratings
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Robert Parker's Wine Advocate
The 2010 Coyam is a blend of 38% Syrah, 27% Carmenere, 21% Merlot, 12% Cabernet Sauvignon, 1% Mourvedre and 1% Petit Verdot from Colchagua that is aged in 80% French and 20% American oak for 13 months. It has a harmonious bouquet with blackberry, boysenberry, licorice and a touch of tobacco that is nicely focused considering the number of varieties contains in the blend. The palate is medium-bodied with blackberry and spice on the entry, bold and assertive tannins that do not upset that balance since there is ample weight of pure blackberry and cassis fruit that lacquer the mouth towards the full-bodied finish. This is a well made wine.
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Wine Spectator
Deep, rich and well-sculpted red, with notes of granite to the dried plum, cherry and wild berry flavors that are supported lively acidity and medium-grained tannins. Long finish that echoes with graphite, mineral and hints of cigar box.
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Wine Enthusiast
After a foxy, jumpy smelling bouquet with animal fur aromas and minerality, this six-grape blend settles and shows its better colors, namely ripe baked-fruit flavors, a whack of oaky vanilla and lastly a modest, smooth finish with just enough acidity to provide kick and pizzazz. Give this blocky, full-bodied blend time in the glass and it will reward you.
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At Emiliana, the organic vineyards literally teem with life. Vineyards buzz with various bugs, bees, birds and native wildlife that together provide a natural and effective defense against common vine-destroying insects. Flowers and native plants thrive throughout the organic vineyards, providing another simple and cost-effective method of pest control and helping to counteract the detrimental effects of soil degradation. The use of chemicals is shunned, in favor of natural compounds, such as copper and nitrogen. Compost is sourced from spent grape skins and stems. Emiliana’s Natura range, which celebrated its U.S. debut in 2006, marks the cutting edge of an altogether new category of wines made from organically grown grapes – a collection of superbly made, affordably priced organic wines crafted expressly for everyday enjoyment and, accessible to all. The Natura collection features seven varietals, three whites and four reds, all produced from hand-picked, organic grapes, harvested from certified organic vineyards in the prime growing regions of Chile’s Central Valley.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Well-regarded for intense and exceptionally high quality red wines, the Colchagua Valley is situated in the southern part of Chile’s Rapel Valley, with many of the best vineyards lying in the foothills of the Coastal Range.
Heavy French investment and cutting-edge technology in both the vineyard and the winery has been a boon to the local viticultural industry, which already laid claim to ancient vines and a textbook Mediterranean climate.
The warm, dry growing season in the Colchagua Valley favors robust reds made from Cabernet Sauvignon, Carmenère, Malbec and Syrah—in fact, some of Chile’s very best are made here. A small amount of good white wine is produced from Chardonnay and Sauvignon Blanc.